Pumpkin-Beetroot Salad

Ingredients

Ingredients

1 medium beetroot
1/2 buttercup or Hokkaido pumpkin
1 can chickpeas
2 garlic cloves
olive oil to taste
100 g SABI Balkan cheese
1 handful arugula
a little lemon juice
salt, ground black pepper, ground paprika to taste

Procedure

Wash beetroot well, cut off the bottom, and cut into larger cubes or thin slices. No need to peel. Cut pumpkin in half, scoop out seeds, peel, and cut into smaller cubes. Rinse chickpeas with cold water and drain.

Line a baking tray with parchment paper and place beetroot on one third of the surface. Sprinkle with finely chopped garlic, salt, pepper, and drizzle with oil. Place in an oven preheated to 180°C.

After 10 minutes, remove the tray, place pumpkin on the second third, salt, and drizzle with oil. Stir beetroot and return the tray to the oven.

After 10 minutes, remove the tray again and place drained chickpeas on the last third. Salt, pepper, add ground paprika, and drizzle with a little oil. Return the tray to the oven and bake everything together for another 10 to 15 minutes.

Spread arugula on two plates, add hot vegetables and chickpeas. Crumble some Balkan cheese on top. Drizzle with lemon juice and serve.

Enjoy your meal!